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Crab salad with corn, egg and cheese

519

Kitchen World

Calorie content 174.8 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 9.6 gr.

Fats * 12.1 gr.

Carbohydrates* 7.9 gr.

Content

Crab salad with corn, egg and cheese is popular and in demand to this day. It is light, juicy and very filling, and it cooks very quickly. The only drawback of the salad is the calorie content due to mayonnaise, but for PP, mayonnaise can be replaced with yogurt or low-calorie sour cream, and the taste of the salad will not be lost.

Ingredients

Crab sticks 200 gr. Egg 2 pcs. Canned corn 0.5 can Parmesan cheese 150 g Greens 1 bundle Salt taste Mayonnaise taste Ground black pepper taste

Cooking process

Boil hard-boiled chicken eggs, cool them in ice or cold water, peel and chop into small cubes. The egg can be chopped into a coarse grater. Transfer the crushed eggs to a salad bowl.

Peel the crab sticks from the packaging and cut them across the grain into thin circles. Transfer the chopped sticks to a salad bowl.

Grind a piece of hard cheese on a coarse grater and transfer to a salad bowl.

Open a jar of corn, drain the juice through a sieve and transfer half of the corn to the salad.

Then add finely chopped herbs, salt, black pepper to the salad and season with mayonnaise. Stir the salad with a spoon. Serve to the table or in a shared salad bowl, or arrange beautifully in portioned plates.

Bon Appetit!